• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.857-870
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.86-91
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• 2011

This experiment was conducted to investigate the effects of dietary supplementation with lutein-containing materials on meat quality and lutein accumulation in broiler tissue. Broilers were subjected to one of the following treatments: C, basal diet (BD); T1, BD + 2.223% lutein from spinach extracted by ethanol fermentation; T2, BD + 2% radish green powder; T3, BD + 0.61% spinach powder; and T4, BD + 1.83% spinach powder. The weight gain, feed intake, and feed conversion did not differ among treatments. An evaluation of the color of the chicken breast meat revealed that the CIE $L^*$ value of the control was significantly (p<0.05) lower than that of the other treatments, whereas T4 had a significantly (p<0.05) lower CIE $a^*$ value and a higher (p<0.05) CIE $b^*$ value than the other treatments. The lipid oxidation (thiobarbituric acid reaction substances, TBARS) value was not significant among treatments. The results of a high performance liquid chromatography analysis revealed that the lutein peak was present only in the T4 liver tissue. These results showed that spinach powder (T4) affected meat color (CIE $a^*$ and $b^*$) however, TBARS and lutein accumulation were not affected.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.45-50
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• 2008

This study was conducted to investigate the effect of different maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions on water extract from Hanwoo shank bones (arm, fore shank, round and hind shank) with regard to sensory traits (white color, aroma, taste, overall acceptability). The white color of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was lighter than with maturity scores of 3-9 (cow) (p<0.05). The aroma of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was stronger than with other maturity scores 3-9 (cow) except for maturity score 5 (p<0.05). The taste and overall acceptability of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) were higher than with maturity scores of 3-9 (cow) (p<0.05). The white color, aroma, taste and overall acceptability of water extract from Hanwoo shank bones of all maturity scores significantly decreased as the number of extractions (from 2nd to 4th) increased (p<0.05). In conclusion, there were significant differences between maturity scores 2 and maturity scores 3-9 (cow) with regard to sensory traits. Further studies need to address whether different maturity scores affect the price of shank bones in the meat industry.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.103-108
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• 2010

To obtain the best yield of the beneficial ingredients in green tea, such as catechins, green tea powder is most often prepared by ethyl alcohol extraction. However, the taste, cost and composition of ethyl alcohol extract is different from aqueous spray-dried green tea extract (aq-GTE). Specifically, aq-GTE has a better flavor, lower production costs and higher purity when compared to ethyl alcohol extract. In this study, we elucidated the effect of aq-GTE on diet-induced obesity in male C57BL/6J mice following dose-dependent oral administration of aq-GTE. After eight weeks, the body weight was reduced by 13-17% in mice fed 200 mg/kg bw aq-GTE ($12.468{\pm}0.45\;g$; p<0.05) and 20-25% in mice fed 400 mg/kg bw aq-GTE ($11.259{\pm}0.61\;g$; p<0.05) when compared with the high-fat diet (HFD) control group mice ($14.714{\pm}0.95\;g$; p<0.05). The correlation between epididymal fat accumulation and body weight also decreased by approximately 26.6% (p<0.05) in mice fed a HFD with aq-GTE 400 mg/kg bw. Finally, serum parameters such as the triglyceride, glucose and cholesterol levels in the HFD groups were reduced by the aq-GTE 400 mg/kg bw diet. Analysis on glutamic-pyruvic transaminase, blood urea nitrogen and development of hepatic steatosis revealed no histologic evidence of hepatotoxicity in HFD mice fed aq-GTE. Overall, our results imply that aq-GTE is able to regulate body weight and fat accumulation in mice.

• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.179-185
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• 2013

This study was conducted to investigate the effect of curing additives on color property of smoked duck meat. Curing process of samples was performed one of the following treatments: C, non-curing: T1, 2.43% salt: T2, 2.43% salt + 0.49% tripolyphosphate (TPP): T3, 2.43% salt + 0.49% TPP + 0.002% nitrite: T4, 4.76% duck seasoning: and T5, 1.47% salt + 0.24% TPP + 0.2% L-ascorbic acid. Instrumental meat color of both breast and thigh of smoked duck showed that the CIE $a^*$ value of the T4 was significantly (p<0.05) higher than that of the other treatments, whereas T5 had a significantly (p<0.05) higher CIE $b^*$ value than the other treatments. In results of nitroso pigment, T5 of smoked duck breast was significantly (p<0.05) higher value compared to other treatments, whereas T3 and T5 of smoked duck thigh had a significantly (p<0.05) higher value than other treatments. Heme pigment contents of control and T5 was significantly (p<0.05) higher value compared to other treatments in smoked duck breast. Meat color of T3 by sensory evaluation showed redder (p<0.05) than other treatments. These results suggested that using L-ascorbic acid is revealed to be pink color without nitrite or pigment when manufacturing of smoked duck meat.

• Korean Journal of Environment and Ecology
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• v.28 no.6
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• pp.769-778
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• 2014

The rapid urbanization and increase in population due to industrialization have led to the extension of cities and the reduction in naturality as a necessity. Now, it is the biggest threat to virtuous circle of ecosystem. With the expansion of common recognition that this ecological crisis would be accompanied by the crisis of mankind, many countries all around the world are conducting researches to indicate the optimum consumption level of individual as an index in addition to cross-national environmental indicators such as ESI, EPI and SDI, by measuring environmental consumption of state, local government or individual, and comparing each region. Based on this background, this research was carried out to estimate the environmental capacity of 23 local government in Gyeongsangbuk-do. The result of EF estimation showed that EF value necessary for life per head in Gyeongsangbuk-do was 0.9534, and it showed an ecological deficit of 25.3 percent when analyzing it in consideration of the ecological capacity. Also, among the local governments in Gyeongsangbuk-do, Youngduk-gun displayed the highest EF, and Ulleung-gun displayed the lowest EF. But when analyzing the ecological deficit in consideration of the ecological capacity of each region, Gumi-city showed the greatest ecological deficit, and Youngyang-gun showed the biggest ecological capacity. The environmental capacity estimated in this study is to digitize the ecological capacity and ecological deficit of each local government in Gyeongsangbuk-do. The estimated optimum environmental capacity of each local government suggests the scale of environmental preservation and proper development and furthermore, could be used as fundamental data for persuading members of each local government when selecting a location of development facility or preservation area.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.299-310
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• 2019

The eating quality of rice is one of the main concerns of rice breeding programs in many countries, especially in japonica rice cultivation areas. To select new resources with high eating quality from Korean native japonica rice, we evaluated a total of 76 varieties, including 47 native rice resources (26 landraces + 21 weedy rice) of Korea. In this study, all eating quality traits varied widely among the native resources, and some of the native resources revealed a high evaluation score in the palatability, expected eating quality, and physicochemical traits among the tested whole-plant materials. From the results, we selected two landraces (Sangdo and Waebyeo) and three weedy rice varieties (Hoengseongaengmi3, Namjejuaengmi6, and Wandoaengmi6) as promising resources for improvement of rice eating quality. Specifically, Wandoaengmi6 presented potential as a key breeding material for improving the eating quality of Korean rice cultivars, having the best evaluation results in palatability score (PS 0.83) from the sensory test and glossiness value (GV 81.8) from the Toyo taste meter of cooked rice. Given the urgent need to overcome the constraint of the narrow genetic background of Korean japonica rice, the results could be a practical solution for exploring new opportunities for improving rice eating quality through the expansion of genetic resources.

• Journal of Chest Surgery
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• v.40 no.1 s.270
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• pp.8-16
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• 2007

Background: We performed a prospective clinical study to evaluate the ultrastructural integrity of the myocardium after using Histidine-Tryptophan-Ketoglutarate (HTK) solution in comparison with blood cardioplegic solution during congenital heart surgery. Material and Method: Twenty two patients with acyanotic heart disease, who were scheduled for elective open heart surgery, were randomized into two groups. The HTK Group (n=11) received HTK cardioplegic solution; the blood group (n=11) received conventional blood cardioplegic solution during surgery. The preoperative diagnoses included ventricular septal defect (n=9) and atrial septal defect (n=2) in each group. A small biopsy specimen was taken from the right ventricle's myocardium, and this was processed for ultrastructural examination at the end of 30 minutes of reperfusion. Semiquantitative electron microscopy was carried out 'blindly' in 4 areas per specimen and in 5 test fields per area by 'random systematic sampling' and 'point and intersection counting'. The morphology of the mitochondrial membrane and cristae were then scored. The interstitial edema of the myocardium was also graded. Result: The semiquantitative score of the mitochondrial morphology was $19.65{\pm}4.75$ in the blood group and $25.25{\pm}5.85$ in the HTK group (p=0.03). 6 patients (54.5%) in the blood group and 3 patients (27.3%) in the HTK group were grade 3 or more for the interstitial edema of the myocardium. Conclusion: The ultrastructural integrity was preserved even better with HTK solution than with conventional blood cardioplegic solution.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.463-468
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• 2007

This study was conducted to investigate the effect of maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions (up to 4 times) on the chemical properties of water extract from Hanwoo shank bones (arm, fore shank, round and hind shank). The turbidity, meat color (CIE L value), collagen, protein, caloric and chondroitin sulfate contents of samples were observed. The turbidity and lightness were higher for water extract of Hanwoo shank bones with a maturity score of 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). The turbidity and lightness of water extract from shank bones of all Hanwoo maturity scores significantly increased with the 1st and 2nd extractions, but significantly decreased with 3rd and 4th extractions (p<0.05). The collagen and protein contents were highest for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) (p<0.05). The caloric and chondroitin sulfate contents were higher for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). As the number of extractions increased, the chondroitin sulfate content significantly decreased (p<0.05). Based on these results, differences correlating with maturity scores were found only with collagen and protein contents. Therefore, further studies should be considered to address whether different maturity scores affect the price of shank bones in the meat industry.